For Xmas my family not having turkry. But having roast whole chicken . How do i make the best chicken ever????

Question

With the roast whole chicken, I would like tohave sage and onion stuffing with it. Everytime I tried to make the roast whole chicken it does not become a roast, its just white. i have put it into the oven at the time given plus i had another hour. What am I doing wrong?? What do I need to do? I want this roast whole chicken to be the best ever roast I ever made. So please help me???

Answer 1

Prep the skin by coating it in olive oil or even butter and shove some under the skin too, you can season the butter or oil with garlic or whatever you prefer. Cook at 350, tented with foil but pull the foil off for the last 15-20 minutes because that is how you get a nice crispy skin. Cooking time depends on how big the chicken is. Invest in a meat thermometer.

Answer 2

ER 42 years of cooking , Remove the giblets from the bird and rinse the inside under the tap .Some use the giblets for gravy this must be boiled then minced with a blender with gravy powder and oxo this gives a rich gravy not everyones taste. Add your sage mix to the cavity .get a baking tray and put some vegetable oil on it just to grease the tray.Place the birb breast up skin on ,cover the breast with salt and spread by hand . Place 4 bacon rashers over the bird(optional) .Place some tin foil over the bird .cook gas mark 5 for 2 1/2 to 3 hours.Remove the foil for the last hour.Remember with the foil shiny side in. during the final 1/2 hour turn the heat up to gas mark 7.Why not get your roast pots around the bird , when you puncture the bird it is cooked if the juices run clear(very important) lovely stuff . Good Luck

Answer 3

You need to 'brine' it. This is so simple but it does require you to plan a little ahead - your chicken will juicier, the skin crispier - just all around tastier. You will have to roast a brined chicken just a little linger to brown the skin though. The leftovers are better too - brined meats just stay juicier.

The following recipe is for a large turkey. Cut it in half to do a chicken.
2-1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed
4 juniper berries, crushed
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.

Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.

Refrigerate poultry in the brine for 24 hours. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.

Answer 4

First you must buy the very best chicken you can. It must be free range to be worthwhile. Stuff with your favorite stuffing. Smear with butter and salt. Roast in a hot oven 200c for 30 min then 150 for the rest of the time, 20 min per lb. Remove and rest for 30 mins befor carving. Never cover the bird or use foil.

Answer 5

http://www.recipezaar.com/8782. Roast "Sticky" Chicken. Try this recipe. You won't be disappointed! I make it all of the time. I usually use less salt, though. It tastes like a deli roasted chicken but from your home oven and costs less.

Answer 6

Baste the chicken well, and 30 minutes before it is fully cooked remove the foil so that it can brown off.

Place stuffing in the neck cavity as it will cook there properly - doesn't cook very well in the body.

Merry Christmas.

Answer 7

Well you have to leave the skin on first of all which if your chicken is coming out white you are not doing.
You need to baste it with butter and seasoning too, to get the crispy factor. And don't leave it in longer than necessary you want the meat to be tender not hard and chewy!

Answer 8

What is a "turkry" ?
Gods, if you can't spell it, I hold out no hope of properly cooking one.
Anyway, Goose is better.
Merry Whatnots,
Bob.

Answer 9

season the skin adn bast regularly. The more rgularly you bast it the more tender and tastey the meat

Answer 10

Aargh!! *runs for cover*